This is probably most mysterious cut of meat. It is something ‘from or near’ and ‘near or from’ the rib section. But for sure, it is a pretty tender and flavorful piece.
I don’t buy the Delmonico steak often, probably, ones in a grilling season. My husband prefers more common, ‘no-secret’ cuts: rib eye, strip steak, mignon or Porterhouse steak, of course. And I am always going for a fish or duck.
Anyway, we were mastering a new recipe for the Delmonico steak. To refresh our memory about this meat taste (it’s been a year since we had it last time for a dinner and pounds of other meat cuts have been eaten), I decided to season the steak just with salt and pepper. But, like in steakhouses, to make the dish more flavorful, I served the Delmonico with homemade whipped lemon-parsley butter. It was as simple as delicious.
See you, Delmonico, next year!
(You will have more butter then needed for two-four steaks. Leftover butter can be used for spread, sauces, stews, soups, potato and other vegetables, pasta, fish serving, etc.)
For the lemon-parsley butter, combine all the ingredients in a food processor until smooth and creamy.
Put the butter on a wax paper or plastic wrap. Roll it into a log. Put it in a freezer until the butter starts to harden. Slice into the disks and keep frozen (or refrigerated) until needed.
For the steaks, preheat the grill to high. Brush the grates with oil.
Season the steaks with salt and black pepper. Grill them for 4 minutes on each side for medium-rare.
Top the steaks with the butter disks and serve.
You can use a mixer for the butter preparation.
If you prefer the lemon-parsley butter to be salted, be careful with seasoning the steaks with salt.
Cook with pleasure and enjoy the world!